Not much on the heavy batter either. Been using this method of late with crappie and catfish fillets.

Dust in seasoned flour (seasoned to your taste) dip in egg/milk mixture than final coat of instant mashed potato flakes and deep fry. Squeeze of fresh lemon juice once they come out of the fryer. Awesome!

Not much on the heavy batter either. Been using this method of late with crappie and catfish fillets.

Dust in seasoned flour (seasoned to your taste) dip in egg/milk mixture than final coat of instant mashed potato flakes and deep fry. Squeeze of fresh lemon juice once they come out of the fryer. Awesome!

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That's a good tip for fish or chicken, dust in flour first, cover well before the egg/milk mix....helps the coating to stay on.

I used to catch and fry a LOT of crappies, mainly breaded, some baked or other fried mixes.

I like the crispiness of Panko crumbs (shown below), but also like regular seasoned crumbs. Either way, both types get flour, egg wash and bread crumbs, then a nice bath in the canola hot tub. As far as tartar sauce goes, it's my opinion that good, fresh fish doesn't need the taste covered up with anything, but I also know that good tartar sauce compliments the fish as well, and I like the flavor sometimes. I have one kid that dunks all his fish, baked or fried, in ketchup and tartar sauce, before even tasting the fish. It's just the way he likes it. He does the same with his fries. Just because you like your fish one way, doesn't mean it's bad that someone else likes it differently. After all, variety is the spice of life.

Panko are the best!! We make our own. Plain white bread throw in a food processor and pulse until just small pieces not real fine like normal bread crumbs. Spread them out on a cookie sheet and bake at 300 until they are dry but not brown.